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two homemade buns with pulled bear topping sitting on a plate next a black cast iron dutch oven
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The Best Pulled Bear Recipe

Create this delicious recipe with pulled black bear meat and serve it over a homemade bun!
Prep Time3 minutes
Cook Time5 hours
Course: Main Course, Meat
Cuisine: American
Servings: 6 people
Author: Autumn Rose

Equipment

  • 1 cast iron dutch oven
  • cutting board
  • sharp knife
  • measuring spoons
  • potato masher

Ingredients

  • 3 lbs black bear roast
  • 2-3 tablespoons lard, butter or olive oil
  • 2 cups water
  • 6-8 paste tomatoes (fresh, frozen or canned)
  • 1 large onion
  • 2-3 garlic cloves
  • 1 teaspoon curry
  • 1 teaspoon paprika
  • 1 tablespoon oregano
  • 6 dinner buns

Instructions

To Cook Your Bear Meat

  • Thaw 3 lbs of bear roast the nigh before you plan to make this recipe.
  • Preheat oven to 300F.
  • Heat a cast iron dutch oven on the stove under medium heat.
  • Add 2-3 tablespoons of lard, butter or olive oil.
  • Unwrap roasts and take about 5-7 minutes to brown meat on all sides.
  • Liberally sprinkle the meat with salt during this time.
  • Measure out 2 cups of water and add to the meat.
  • Cover with dutch oven lid and place in 300F oven and cook for 4 hours.
  • Turn the meat every hour to keep tender and moist.
  • Remove dutch oven from stove and let meat cool until you can safely handle it without burning yourself.
  • Shred the meat using a fork (or your hands).
  • Set it aside and create your sauce.

Sauce for Pulled Bear

  • Make your sauce in the same cast iron dutch oven, being sure to use the leftover drippings.
  • Add 6-8 paste tomatoes (fresh, frozen or canned) to your dutch oven.
  • Cook until tomatoes are soft and mash with a potato masher.
  • Let tomatoes simmer without a lid while you cut your onion into thin strips and mince your garlic.
  • Add onion and garlic to the sauce and measure out curry, paprika and oregano. Stir everything together and cook without the lid until onions soften.
  • Stir in your shredded bear meat and simmer until juices have nearly evaporated.
  • Slice open 6 of your favorite homemade dinner buns and serve hot.

Notes

Note 1: if you're working with tough cuts of bear meat, you may want to cook your roasts for 6-8 hours to make sure they're tender. In this case, be sure to add another 1-2 cups of water to your cast iron dutch oven after 4 hours to make sure the liquid doesn't evaporate off and your roasts burn. 
Note 2: you can make this recipe in bulk and freeze the finished product. Just pop it into a pan and reheat for a quick and easy meal. 
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